Sous Vide Steaks Recipe (2024)

  • Sous Vide Beef
  • Dairy-free Mains
  • Gluten-free Mains
  • Steaks
  • Porterhouse Steak

Thanks to precise temperature control, this steak turns out more consistently than traditional steak, every time.

By

J. Kenji López-Alt

Sous Vide Steaks Recipe (1)

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated August 31, 2023

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Why It Works

  • Slow, precise cooking followed by high heat gives you perfectly even results with a nice dark crust.

Sure, with a little technique, it's not difficult to produce excellent steaks through pan-searing alone. But for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is absolutely the better way.

Sous Vide Steaks Recipe (2)

To achieve a nice crust along with that perfectly cooked meat, finish these sous vide steaks in a pan or on the grill. For information on what temperature settings to use and how long to cook steak sous vide, see the note at the bottom of this recipe.

Sous Vide Steak Guide | The Food Lab

Portions of this recipe were developed as part of our partnership with Anova Culinary.

March 2010

Recipe Details

Sous Vide Steaks

Prep20 mins

Cook65 mins

Active20 mins

Total85 mins

Serves4 steaks

Ingredients

  • 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)

  • Kosher salt and freshly ground black pepper

  • 4 sprigs thyme or rosemary (optional)

  • 2 cloves garlic (optional)

  • 2 shallots, thinly sliced (optional)

  • 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)

  • 2 tablespoons (30g) butter (if pan-searing; optional)

Directions

  1. Preheat a sous vide cooker to desired final temperature. (See note for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts.

  2. To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke.

  3. Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter; for a cleaner-tasting sear, omit the butter at this stage.

    Sous Vide Steaks Recipe (4)

  4. After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 1/2 minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness. Serve steak immediately.

    Sous Vide Steaks Recipe (5)

  5. To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

  6. Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over hot side of grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer steak to cooler side of grill, using a set of long tongs, until flames subside. Do not allow steak to become engulfed in flames.

    Sous Vide Steaks Recipe (6)

  7. Transfer cooked steak to a cutting board or serving platter and serve immediately.

    Sous Vide Steaks Recipe (7)

Special Equipment

Sous vide precision cooker; heavy cast iron or stainless steel skillet, or grill

Temperature and Timing Charts for Sous Vide Steak

Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times

DonenessTemperature RangeTiming Range
Very rare to rare120°F (49°C) to 128°F (53°C)1 to 2 1/2 hours
Medium-rare129°F (54°C) to 134°F (57°C)1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium135°F (57°C) to 144°F (62°C)1 to 4 hours
Medium-well145°F (63°C) to 155°F (68°C)1 to 3 1/2 hours
Well-done156°F (69°C) and up1 to 3 hours

Tenderloin: Temps and Times

DonenessTemperature RangeTiming Range
Very rare to rare120°F (49°C) to 128°F (53°C)45 minutes to 2 1/2 hours
Medium-rare129°F (54°C) to 134°F (57°C)45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium135°F (57°C) to 144°F (62°C)45 minutes to 4 hours
Medium-well145°F (63°C) to 155°F (68°C)45 minutes to 3 1/2 hours
Well done156°F (69°C) and up1 to 3 hours

Read More

  • The Food Lab's Complete Guide to Sous Vide Steak
  • The Best Sous Vide Machines (Immersion Circulators)
  • The 3 Best Ways to Cook Steak: A Pros and Cons List
Nutrition Facts (per serving)
369Calories
26g Fat
0g Carbs
34g Protein

×

Nutrition Facts
Servings: 4
Amount per serving
Calories369
% Daily Value*
Total Fat 26g33%
Saturated Fat 11g57%
Cholesterol 106mg35%
Sodium 708mg31%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 34g
Vitamin C 0mg0%
Calcium 17mg1%
Iron 3mg18%
Potassium 380mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Sous Vide Steaks Recipe (2024)
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